This vegan peanut butter pie sits in a gluten free chocolate crust and is made with coconut milk to be totally creamy and refreshing.
Frozen summer desserts may be the most the satisfying, in my opinion. Cool, creamy, and flavorful, everything from popsicles to no-bake brownies cure the sweet-toothed and the over-heated. 
Here we have:
Sweet
Salty
Chocolatey
Cool
Creamy
Crunchy
With only seven ingredients and minimal effort, you can pull off a frozen peanut butter pie that presents beautifully and satisfies every chocolate and peanut butter lover.
A press-in cocoa and almond flour crust is first baked and cooled, then filled with a mixture of coconut cream, all natural peanut butter, and maple syrup.
Chilled until set, melted peanut butter and chocolate are drizzled atop with a sprinkling of peanuts.
Now, a few tips:
You can use canned coconut cream or coconut milk that has been chilled overnight. I prefer to use canned coconut cream for an even easier assembly. It also helps cut down on the frustration of those coconut milk cans that might be duds when making coconut cream.
I used salted natural peanut butter, but if you use unsalted, just add a little extra salt to your filling.
Make sure to set your pie out at room temperature for about 10 minutes before slicing and serving. This is the hardest part.
Frequently Asked Questions
Can I use regular coconut milk instead of coconut cream for the filling?
Yes, you can use chilled coconut milk, but using canned coconut cream is preferred for a creamier texture and easier assembly.
What type of peanut butter should I use for the pie filling?
You can use salted natural peanut butter; if you choose unsalted, just add a little extra salt to the filling.
How long should I chill the pie before serving?
Chill the pie until set, and before serving, let it sit at room temperature for about 10 minutes to make slicing easier.
